Boston Cream Pie
|Cake flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Egg substitute||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Concentrated saccharin||6 Ounce (Six 1 Ounce Packages)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Butter flavored extract||1⁄2 Teaspoon|
|Canola oil||1⁄3 Cup (5.33 tbs)|
|Egg whites||1 Cup (16 tbs) (At Room Temperature)|
|Cream of tartar||1⁄2 Teaspoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Fat free sugar free vanilla instant pudding||1 Ounce (1 Package)|
|Cream filling||1⁄2 Cup (8 tbs)|
Sift together the flour, baking powder, and salt.
In a separate bowl, beat the egg substitute until light and fluffy.
Add the sugar, saccharin, vanilla and butter extracts.
Add the oil.
Add the flour mixture.
In another bowl, beat the egg whites until thick.
Add the cream of tartar and continue beating until stiff.
Stir about one-third of the stiff egg whites into the flour mixture to tighten.
Then fold in the remaining egg whites.
Pour into 2 8 inch (20 cm) cake pans that have been coated with non-stick cooking spray.
Bake in a preheated 350°F (180°C) oven for 25 minutes or until done.
To make the cream filling: Mix together the milk and pudding mix until thick.
Spread half the cream filling between the layers.
To make the chocolate topping: Combine the other half of the cream topping with cocoa.
Spread on top of the cream pie.